cracker - Speedy Seedy Crackers
- 1/2 cup brown rice flour
- 3/4 cup ground almonds (if making your own do not over process so that oils are released)
- 2 tbs tapioca flour
- 2 tbs polenta (this just gives it extra cruchiness)
- 2 tbsp ground flax
- 1 tbsp nutritional yeast flakes
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1 1/2 tsp Italian herbs
- 1/4 tsp bicarbonate soda
- 2 tbs sesame seeds
- 2 tbs poppy seeds
- 1/4 cup water
- 1 tsp olive oil
Adapted from includingcake.com
In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon.
Knead dough with hands until it comes together. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a sharp knife slice into squares.
Preheat oven to 180C and line a baking sheet with parchment. Bake for 18-20 minutes until slightly golden in colour. Cool on baking sheet, then store in air-tight container once fully cool.